In a deep skillet,heat the oil. Add the ham and cook over moderate heat,tossing until hot,using tongs, transfer to a plate.
Melt 1 tbsp of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot.
Meanwhile,cook the pasta in a large pot of boiling salt water until al dente. Drain, reserving 2/3 cup of the cooking water.
Add the ham, pasta, reserved cooking water and remaining 2 tbsp of butter to the skillet. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.